I tend to make baked garlic a lot more often in the colder months, but I’ve been craving it lately and thought it would make a perfect little Five Minute Friday since that is quite literally all you need to make it happen. Admittedly, the garlic does cook for a while, but the prep is exceedingly simple and then you can just relax with one of my booze-free cocktails until it’s good to go!
Baked garlic was a classic menu item in my house growing up. My sister and I are both fiends and asked for it practically every day until my mom said she could smell it seeping out of our pores. Maybe this is why I started dating an Italian – he doesn’t judge my garlic consumption.
A glorious addition to most any protein-forward or vegetable dish, it’s also great in soups, mixed into a dip, and – if carbs are your thing – in a pasta dish or spread onto some paleo bread.
2 heads garlic
1/4 cup olive oil
Preheat the oven to 375*F on the convection setting.
Without breaking apart the head of garlic, peel off some of the outer layers
Using a very sharp knife, cut off the very top of each head of garlic. We want to just barely expose the cloves inside.
Place the garlic into a sheet of aluminum foil and form the foil into a cup around the garlic. Sprinkle with a pinch of salt and top with the olive oil.
Close the foil around the garlic and the oil, making sure it’s tightly sealed so the oil can’t spill out.
Bake the garlic, sealed in foil, at 375* for 50 minutes.
Remove from the oven, carefully open up the foil pouch, and using a sharp knife or fork, pierce a garlic clove to make sure it is soft and tender.
Let garlic cool for 5-7 minutes before peeling. Use immediately or refrigerate for up to three days. Can be eaten cold, added in to any hot dish, or reheated in a pan with olive oil over medium heat.